Soup with dried birch boletes
Description
Hearty and aromatic soup. Simple recipe for soup with dried birch boletes: 1. Rinse the dried mushrooms thoroughly and soak them in cold water for 2-3 hours. Then rinse again under running water, drain in a colander, and let them dry slightly. 2. Cut the mushrooms into small pieces and sauté in a saucepan with a small amount of vegetable oil mixed with butter. After a few minutes, add finely chopped onion. 3. When the onion becomes transparent and soft, season the mushrooms with salt, mix well, turn off the heat, and cover the saucepan with a lid. 4. In a small pot, bring water to a boil. Add diced potatoes and finely chopped carrots. Add bay leaf, peppercorns, and salt. 5. After 15-20 minutes, when the vegetables become soft and start to fall apart slightly when touched with a spoon, it's time to drain the water (into a separate container, as this liquid is not waste but the soup base). Remove the bay leaf and peppercorns, then add a cup of this broth to the saucepan with mushrooms and turn on the heat. Simmer the mushrooms in the broth for about 8-10 minutes. 6. While this is happening, puree the cooked vegetables by hand or using a blender. 7. Mix the puree with egg yolks and cream, then gradually add the remaining vegetable broth, stirring constantly to prevent lumps. You can achieve the desired consistency using wheat flour or starch, but if the potatoes are "old," the puree will be creamy enough on its own. 8. Pour the soup base into the saucepan with the sautéed and simmered mushrooms, and gently heat over low heat—without bringing to a boil—stirring constantly. Serve with croutons made from rye bread, grated cheese, and finely chopped dill. That's it—your soup is ready to serve.